tarragon crab cakes with aioli

  • 500g cooked picked crabmeat+
  • 1½ cups (100g) fresh sourdough breadcrumbs
  • 1 teaspoon finely grated lemon rind
  • 2 tablespoons finely chopped flat-leaf parsley
  • 2 tablespoons finely chopped tarragon
  • ¼ cup (75g) aioli, plus extra to serve
  • sea salt and cracked black pepper
  • ¼ cup (60ml) vegetable oil
  • watercress sprigs, to serve
  1. Place the crabmeat, breadcrumbs, lemon rind, parsley, tarragon, aioli, salt and pepper in a large bowl and mix well to combine. 
  2. Shape ⅓ cups of the mixture into 8 patties. Heat the oil in a large non-stick frying pan over medium heat. 
  3. Cook the crab cakes, in batches, for 3 minutes each side or until golden and crisp. Sprinkle with pepper and serve with watercress and extra aioli. Makes 8.

+ You can buy cooked picked crabmeat from your fishmonger.

RATE THIS RECIPE:
Reader ratings (4.25) 432125

There are no comments for this entry yet.

YOU MIGHT ALSO LIKE

JOIN OUR NEWSLETTER

SIGN UP WITH YOUR EMAIL BELOW:

REGISTER

join the club

Become a member of donnahay.com and receive VIP offers, behind-the-scenes previews and exclusive content direct to your inbox